Crémant Rosé d'Alsace Brut
Greedy, harmonious and of great finesse, this Crémant pleases for its fruitiness and its freshness.
Its freshness is perfect for sunny aperitifs, a Mozzarella tomato salad, a salmon tartar or a carpaccio of scampi.
Light orange color, intense, with fine bubbles.
On the nose, we perceive subtle aromas of small red fruits, citrus zests and a fine floral touch.
The mouth is exquisite. Smooth, greedy, with notes of strawberry and raspberry. A persistent crémant whose balance and freshness are appreciated.
Its freshness is perfect for sunny aperitifs, a Mozzarella tomato salad, a salmon tartar or a carpaccio of scampi.
This Crémant is made according to the traditional method, respecting the specifications of the AOC Crémant d'Alsace.
The harvest are done manually.
After a first fermentation in thermo-regulated stainless steel tanks, we proceed to the bottling in February so that the second fermentation - in the bottle - can take place, it is the "prise de mousse" stage. After a period of ageing "sur latte" (on lath) of 24 months, the bottles are turned on their tip so that the deposit settles in the neck of the bottle and can be easily expelled during the disgorging stage.
During the disgorging process, a subtle dose of expedition liquor is added.
| Capacity | 75cl |
|---|---|
| Appellation | AOC Crémant d'Alsace |
| Grape variety | Pinot Noir |
| Sweetness | Dry |
| Conservation | 2 to 3 year |
| Operating temperature (mini) | 7 |
| Operating temperature (maxi) | 8 |
| Prizes | 90/100 Wine Enthusiast |
| Food pairing | Its freshness is perfect for sunny aperitifs, a Mozzarella tomato salad, a salmon tartar or a carpaccio of scampi. |
| Sol | Red-orange soils. |
| Terroir | Composed of sandy-clayey silts, silty-clayey-sandy limestones and yellow-beige orange limestone pebbles which rest on a deep slab of limestone and sandstone marl. Soils marked by iron. |
| Culture method | This Crémant is made according to the traditional method, respecting the specifications of the AOC Crémant d'Alsace. The harvest are done manually. |
| Winemaking | After a first fermentation in thermo-regulated stainless steel tanks, we proceed to the bottling in February so that the second fermentation - in the bottle - can take place, it is the "prise de mousse" stage. After a period of ageing "sur latte" (on lath) of 24 months, the bottles are turned on their tip so that the deposit settles in the neck of the bottle and can be easily expelled during the disgorging stage. During the disgorging process, a subtle dose of expedition liquor is added. |